If you’ve ever tried the Longhorn Steakhouse Crispy Brussels Sprouts Recipe, you already know it’s more than a side dish—it’s a full-blown flavor experience. With crispy edges, a tender bite, and that signature sweet-heat glaze, this recipe has become a favorite for home cooks who want to bring steakhouse flair to their own kitchens. In this article, we’ll share the full story behind these irresistible sprouts, how to make them perfectly crispy every time, the sauce that keeps everyone guessing, and tips for storing and serving. Whether you’re hosting dinner or just treating yourself, these Brussels sprouts are about to be your new obsession.
Table of Contents
Crispy Brussels Sprouts You’ll Crave Over & Over
The Memory of My First Crispy Brussels Sprouts
The first time I had the Longhorn Steakhouse Crispy Brussels Sprouts Recipe, I wasn’t expecting much. Honestly, Brussels sprouts weren’t a big hit in my kitchen growing up. They showed up steamed at holiday dinners, often mushy and plain, and definitely not something I looked forward to. But that all changed one Friday night when my husband and I had a casual dinner at Longhorn. We were debating sides, and he insisted, “You’ve got to try these crispy Brussels sprouts.” Skeptical but curious, I said yes—and I’m so glad I did.
They arrived glistening on the plate, golden brown with edges just shy of charred. The smell hit me first—smoky, buttery, with a hint of sweet chili. One bite in, I was hooked. That crackly texture, the heat from the pepper flakes, the drizzle of maple-honey glaze—every part just worked. It wasn’t just a side dish; it was the star of the meal. I immediately thought, “I need to recreate this at home.”
That night sparked the beginning of my own journey to replicate the Longhorn Steakhouse Crispy Brussels Sprouts Recipe. After a few trial-and-error batches (yes, I burned one—oops!), I finally nailed it. And now, it’s become a staple at our Sunday dinners and even holiday spreads.
Why This Longhorn Steakhouse Recipe Changed My Mind About Brussels Sprouts
Before trying this version, I thought Brussels sprouts were the kind of veggie you had to eat, not something you’d actually crave. But this Longhorn Steakhouse Crispy Brussels Sprouts Recipe completely flipped that idea. It’s the combination of textures and flavors that make it unforgettable. The sprouts stay tender inside but roast into crispy, golden bites on the outside. Then comes that warm, spicy-sweet butter glaze that clings to every curve—like flavor confetti, but better.
What makes this recipe stand out isn’t just how it tastes—it’s how easy it is to make. With a short list of simple ingredients (no deep fryer required!) and a quick blanch-and-roast technique, you can go from prep to plate in under 30 minutes. It’s become one of those go-to dishes I rely on when I want something that feels special but doesn’t take all night.
How Longhorn Steakhouse Gets Brussels Sprouts So Crispy
Blanching First for Tender-Crispy Perfection
The secret behind the irresistible Longhorn Steakhouse Crispy Brussels Sprouts Recipe starts with one unexpected move: blanching. While most folks toss their sprouts straight into the oven, this recipe calls for a quick boil first. It’s a small step, but it makes a huge difference.
After rinsing and trimming your Brussels sprouts, drop them into boiling salted water for about 5–7 minutes. They should be fork-tender but not mushy. Immediately after, plunge them into cold water to stop the cooking process. This step locks in that tender center without turning them soggy. Just make sure to pat them completely dry—moisture ruins crispiness.
Once they’re dry, slice them in half. This not only speeds up roasting but also gives more surface area to catch those golden edges. It’s the same method I use when prepping for my marinated red onions—the kind of attention to prep that makes a dish memorable.
Now you’re ready for the oven—but not with parchment.
Roasting, Not Steaming: Why Parchment Paper Is a No-Go
One common mistake that kills the crunch? Lining your pan with parchment paper. While it may help with clean-up, it traps steam underneath the sprouts. That steam softens everything, ruining your shot at the crispy magic we’re chasing in this Longhorn Steakhouse Crispy Brussels Sprouts Recipe.
Instead, use foil or go directly on a lightly greased baking sheet. Bake your sprouts cut-side down at 400°F for 20–25 minutes, flipping them halfway through. You want that dark caramelization, almost like the outer leaves are turning into vegetable chips. That’s when you know they’re done.
This no-steam, high-heat technique works beautifully in other recipes too. When I use it in my hot honey popcorn chicken bites, the coating crisps just right. And just like with my salted egg chicken, a crispy base sets the tone for layering flavor.
By the time they come out of the oven, your Brussels sprouts will already be a hit—even before the sauce. That golden, blistered exterior paired with the sweet-spicy glaze makes this dish worthy of any steakhouse menu—and now your own.
What Longhorn Puts on Their Brussels Sprouts
The Exact Sauce Recipe: Sweet Heat in Every Bite
Now we’ve reached the flavor bomb moment—the glaze that makes this Longhorn Steakhouse Crispy Brussels Sprouts Recipe unforgettable. It’s that mouthwatering combo of sweet, spicy, buttery, and smoky that clings to every crispy sprout.
Here’s everything you need to make the dish from scratch:
Ingredients
For the Brussels Sprouts:
- 1½ lbs Brussels sprouts, halved
- Salted water (for blanching)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
For the Sweet & Spicy Sauce:
- 3 tbsp melted butter
- 1 tbsp honey
- 1 tbsp maple syrup
- 1½ tbsp sugar
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (adjust to taste)
- Pinch of salt
This glaze hits that sweet-and-spicy balance just right. You’ll melt the butter, whisk in the honey, syrup, sugar, paprika, flakes, and salt, then toss it over your hot, crispy sprouts as soon as they come out of the oven.
If you love this sauce, you’ll probably also love what I do with sweet potato nacho boats—they’re spicy, loaded, and perfect for game night. Or try drizzling leftovers over cottage cheese pizza bowls for a low-carb spicy kick.
Step-by-Step Instructions
- Trim and halve your Brussels sprouts.
- Blanch in boiling salted water for 5–7 minutes, then transfer to cold water to stop cooking.
- Pat the sprouts dry completely using paper towels.
- Toss with olive oil, salt, and pepper.
- Arrange cut side down on a greased baking sheet (no parchment paper).
- Roast at 400°F for 20–25 minutes, flipping once.
- Meanwhile, melt the butter and mix in honey, maple syrup, sugar, paprika, flakes, and salt.
- Remove sprouts from the oven and immediately toss with the warm glaze. Serve hot.
Every time I make this Longhorn Steakhouse Crispy Brussels Sprouts Recipe, my family starts sneaking bites straight off the baking tray before dinner even hits the table. The kitchen smells like smoky butter and roasted veggies—it’s irresistible.
Print
Longhorn Steakhouse Crispy Brussels Sprouts Recipe (Sweet, Spicy & Perfectly Crunchy)
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Longhorn Steakhouse Crispy Brussels Sprouts Recipe brings crispy roasted sprouts tossed in a sweet and spicy buttery glaze. Perfect side for any meal.
Ingredients
1½ lbs Brussels sprouts, halved
Salted water, for blanching
1 tbsp olive oil
½ tsp salt
½ tsp pepper
3 tbsp melted butter
1 tbsp honey
1 tbsp maple syrup
1½ tbsp sugar
½ tsp smoked paprika
¼ tsp red pepper flakes
Pinch of salt
Instructions
1. Blanch trimmed and halved Brussels sprouts in salted boiling water for 5–7 minutes.
2. Cool in cold water, then pat dry thoroughly.
3. Toss sprouts with olive oil, salt, and pepper.
4. Arrange cut side down on greased foil-lined baking sheet.
5. Roast at 400°F for 20–25 minutes, flipping halfway.
6. In a small bowl, whisk melted butter with honey, maple syrup, sugar, paprika, red pepper flakes, and salt.
7. Toss hot roasted sprouts with the sauce and serve immediately.
Notes
Make extra sauce if reheating later.
Don’t skip drying the sprouts fully—it’s key for crisping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 174
- Sugar: 5g
- Sodium: 377mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
Variations You’ll Want to Try Again and Again
Once you’ve nailed the original Longhorn Steakhouse Crispy Brussels Sprouts Recipe, don’t be afraid to riff on it. One fun twist? Swap honey for sriracha or hot honey for an extra heat boost. Want to add crunch? Toasted pecans or crispy shallots sprinkled on top work beautifully.
You can even turn it into a full meal. I like serving these with a bowl of marry me chicken pasta or alongside a rich croissant sourdough loaf. They elevate simple dinners into something special.
Need something refreshing to pair it with? Whip up a quick mocha iced coffee or sip on a strawberry matcha latte. These drinks mellow out the heat and round out your plate.
This Longhorn Steakhouse Crispy Brussels Sprouts Recipe isn’t just a copycat—it’s your new dinner MVP. With a crispy technique, quick glaze, and flexible flavor options, it’s ready for any occasion.
What to Serve It With & How to Reheat Without Losing Crispiness
Easy Pairings from Steak to Chicken
The Longhorn Steakhouse Crispy Brussels Sprouts Recipe is a side dish that doesn’t just sit in the corner of the plate—it holds its own. The bold, sweet-spicy flavors pair perfectly with anything rich, buttery, or meaty.
Even kids come around to veggies with this one. It’s got just enough sweetness to win over picky eaters—and enough spice to keep adults going back for seconds (and thirds).
Reheating & Freezing Tips That Actually Work
So, you’ve made a big batch of the Longhorn Steakhouse Crispy Brussels Sprouts Recipe—lucky you. But what do you do with the leftovers?
To store, let them cool completely. Then transfer to an airtight container and refrigerate for up to 3 days. They also freeze well. Pop them in a freezer-safe container and they’ll keep for up to 3 months.
Here’s the trick for reheating: avoid the microwave. That zap turns crispy sprouts into mush. Instead, reheat in a 350°F oven for 4–6 minutes or toss them into a hot skillet. Want to bring back the magic? Make a quick batch of the glaze and drizzle it over once they’re warm again.
FAQ
What does Longhorn Steakhouse put on their Brussels sprouts?
They use a buttery sweet-and-spicy glaze made with maple syrup, honey, chili powder, red pepper flakes, and smoked paprika. This sauce is what gives the Longhorn Steakhouse Crispy Brussels Sprouts Recipe its signature flavor.
How do restaurants get their Brussels sprouts so crispy?
Restaurants often blanch the sprouts briefly, pat them dry, and roast them at high heat. They skip parchment paper to avoid steaming and use well-oiled pans for caramelization.
How to get super crispy Brussels sprouts?
Blanch first, dry thoroughly, cut in half, and roast face-down on a hot, greased surface. High temperature (around 400°F) and spacing them apart helps them crisp, not steam.
Why won’t my Brussels sprouts get crispy?
If your sprouts aren’t crisping, you might be using parchment paper, crowding the pan, or not drying them fully. Extra moisture and low heat both lead to sogginess.
Conclusion
This Longhorn Steakhouse Crispy Brussels Sprouts Recipe isn’t just a restaurant copycat—it’s a must-have in your home kitchen. With its crisp-tender texture and bold, buttery glaze, it turns even sprout skeptics into repeat eaters. Whether you’re cooking up a holiday feast or a weeknight dinner, this side dish is always a win. It’s easy, it’s fast, and it delivers flavor that punches above its weight. So next time you’re craving that steakhouse crunch with a kick, you know exactly what to make—and how to make it perfect.
Want more recipes like this? Follow me on Pinterest for daily cooking ideas, or find me on Medium for the stories behind my favorite dishes.
